Meal Kit

Spicy Caramel Apple Pork Chops

with thyme-roasted butternut squash

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Pecans)

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

It's time once more to bid farewell to summer and prepare for cooler weather, playoff baseball, and pumpkin-spiced everything. This is when we start to crave warming flavors, and our healthy caramel apple pork chop fits the bill perfectly. The mix of sweet, savory, and a hint of heat from red pepper flakes is just what you want on your dinner table. Paired with that other autumnal heavy-hitter, butternut squash, this is the perfect meal to prepare when the leaves start falling.

In Your Box (serves 2)

  • 1 Granny Smith Apple
  • 4 oz. Thyme Sprigs
  • 16 oz. Bone-in Pork Chops
  • 10 oz. Butternut Squash, Cubed
  • ½ tsp. Ground Cinnamon
  • ½ oz. Light Brown Sugar
  • Info
    ½ oz. Pecan Halves
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and core apple. Slice into 1/4" pieces. Stem thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Roast the Squash

    Place butternut squash and thyme leaves on one side of prepared baking sheet. Drizzle with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).

  3. 3

    Cook the Pork Chops

    While butternut squash roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 minutes, transfer chops to baking sheet, seared-side down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).

  4. 4

    Start the Sauce

    Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.

  5. 5

    Finish the Caramel Apple Sauce

    Add brown sugar, half the pecans (reserve remaining for garnish), 1/3 cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with 1/4 tsp. salt. Taste, and add remaining cinnamon, if desired.

  6. 6

    Plate the Dish

    Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans.

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